Triangular Delights

Triangular Delights

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"Tortilla wedges are seasoned and then baked until crispy. These are a great healthy snack when you're having a movie night or just relaxing!"
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Ingredients

10 m servings 206 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 225 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a small bowl, stir together the dill, garlic powder, oregano, paprika and olive oil. Brush onto one side of each tortilla. Use a pizza cutter, knife, or even scissors to cut the tortillas into wedges. Place the wedges on a baking sheet.
  3. Bake in the preheated oven until lightly toasted, 5 to 10 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 26
  1. 28 Ratings

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Most helpful positive review

To make these fit into our mexican-themed dinner night, I switched out the dill weed for cumin (I did cut it back to a teaspoon) and I added chili powder. I served them with homemade pico de gal...

Most helpful critical review

I don't mind dill weed, but this just did not work for me. I did use corn instead of flour tortillas, but that's because I prefer my tacos with corn tortillas and I didn't want to run back to th...

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To make these fit into our mexican-themed dinner night, I switched out the dill weed for cumin (I did cut it back to a teaspoon) and I added chili powder. I served them with homemade pico de gal...

These are so easy and so good! Plus they're much healthier for you than frying. I cut these with a pizza cutter to make them uniform. Instead of oil, I just sprayed them with olive oil flavored ...

Wow I wasn't really expecting much from this recipe so it was shocking how good this salt free recipe really was. I was afraid it would be over seasoned but it was totally spot on! I make these ...

I don't mind dill weed, but this just did not work for me. I did use corn instead of flour tortillas, but that's because I prefer my tacos with corn tortillas and I didn't want to run back to th...

YUMMY!!! I always have trouble finding recipes for which i have the right ingredients, so this was a big hit. To make a long story short, i always end up substituting something for something tha...

These are good, but take at least 10 min to get crispy--perhaps a bit longer. I put mine in for 10 min and some were still a bit chewy, especially in the middle. I also ended up using 4 tortil...

Great! I had package of whole wheat tortillas in the freezer for over a year and finally found a use for them!! I used white truffle oil and did add a little salt to the spice mixture! Went f...

Pretty good, but better with ranch dressing or hummus as a dip.

These are great! I used fresh dill and one garlic clove instead of dried/powder, and baked on a pan with little holes in it to aid with the goal of crispiness. 10m was perfect. They even convinc...

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